Wiener Schnitzel and dill sauce

by stoked

Ingredients Used:

  • 1 pound andouille sausage cut into 1/4 thick slices
  • 4 chicken breast with skin and bone to keep chicken tender
  • Vegetable Oil
  • 1 medium onion, chopped
  • 1/2 green bell pepper, chopped
  • 2 celery ribs, sliced
  • 2 quarts hot water
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 Tablespoon Worcestershire sauce
  • 2 teaspoons Creole seasoning
  • 1/2 teaspoon dried thyme
  • 1/2 - 1 teaspoon hot sauce
  • 4 green onions, sliced
  • File powder
  • Hot cooked rice
  • 4 boneless pork chops
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 egg beaten
  • 2 tablespoons milk
  • 1 cup panko bread crumbs
  • 1 teaspoon ground paprika
  • 1/4 cup vegetable oil
  • 3/4 cup chicken stock
  • 2 teaspoons chopped fresh dill
  • 1/2 cup sour cream

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Prep Time: 15 minutes
Grilling Time: 20 minutes


Step 1
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Combine the flour, salt, and pepper in a shallow bowl. Whisk the egg and milk together in another shallow bowl until well blended, then mix the panko bread crumbs and paprika together in a third shallow bowl.

Step 2
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Dredge the pork chops in the flour mixture one at a time, then dip them into the egg mixture followed by the panko mixture.

Step 3
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Heat the vegetable oil in the wok insert over medium-high heat. Arrange pork chops and cook until the meat is golden brown no longer pink in the center, 3 to 4 minutes on each side.

Step 4
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Flip the pork chops and cook for an additional 3-4 minutes.

Step 5
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Pour the chicken stock into the skillet used to cook the pork. Reduce the heat to low, and scrape up any brown bits in the bottom of the pan. As the stock simmers, add sour cream and dill, whisk until thick.

Step 6
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Pour the sauce over pork chops and serve.